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Sweet Chili Lime Chicken Burgers

We just spent an awesome 10 days in Costa Rica. But now I'm back...just in time for better weather and backyard barbecues! We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This juicy chicken burger has just the right amount of sweet chili lime kick that plays off the herby green onions and cilantro, topped with pickled red onions on a sesame seed bun. Sweet Chili Lime Chicken Burgers By Emily (Cooking for Kishore) Ingredients 1.5 lbs Ground Chicken Thigh 5 Green Onions, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic Ginger Paste 1 Tbsp Hoisin Sauce 1/2 Tbsp Soy Sauce 1/2 tsp Red Chili Flakes, crushed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Sesame Oil

Baked Spiced Pumpkin Donuts

The seasons have changed in the Northern Hemisphere, Days are getting colder, Nights are getting longer, Trees are changing color and Halloween is right around the corner. With that comes the commercial onslaught of Pumpkins...and Pumpkin Spiced Everything! I am a fan of pumpkin...real pumpkin, and the spices usually used to cook pumpkins, so I thought... Hey why not add my own recipe!

These Baked Spiced Pumpkin donuts are soft and fluffy, and the Vanilla Glaze just gives them the right amount of sweetness! :)

Here's my recipe for Baked Spiced Pumpkin Donuts:

Makes About 24 Mini Donuts, or 12 Donuts

For the Donuts:
2 1/2 cups Cake Flour
1 cup Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 tsp Pumpkin Spice Mix
1 Cup Pumpkin Puree
1/3 cup Milk
2 eggs, lightly beaten
1 Butter, softened
Donut Pan

For the Glaze:
1 1/2 cups Powdered sugar
3 tsp Milk
1/4 tsp Vanilla Extract
(Optional -Food Color, Sprinkles, Colored Sugar)

Makes About 24 Mini Donuts, or 12 Donuts.

Prep Work: Preheat oven to 425°F.


1. Mix flour, sugar, baking powder, salt and Spice Mix.

2. Then add eggs, milk, pumpkin puree, and butter; stir until combined.

3. Fill each donut tin about 2/3 full with batter and spread it to the edges.
*Helpful Hint: It's a little easier to pipe the dough into the molds.*
4. Bake for 7-10 minutes or until the top of the donuts spring back when touched.
5. Allow to cool in pan for a few minutes then transfer to a wire rack.

6. Once they've cooled, decorate them if you wish. I used a simple sugar glaze with added colors and toppings.


I have entered this post in a Treat Petite Event Black & Orange, hosted by Cakeyboi and The Baking Explorer.


  1. Your donuts look awesome, I love all the different decorations you've used. Thanks for entering into Treat Petite!

    1. Thanks Kat! Decorating is half the fun! :)

  2. I love these Emily - they are so vibrant. Thanks for entering into Treat Petite!

    1. Thanks Stuart! Your's looked tasty too! :)


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